Besides being processed by frying and steaming, fish can also be eaten by burning.
Most people might worry about the news that eating grilled fish is a cancer risk, but that's not always the case. Knowing how to process grilled fish in the right way will certainly make your cooking much healthier and tastier.
Let's take a look at this delicious and healthy grilled fish recipe.
Healthy and easy grilled fish recipe
1. Orange roasted pomfret
This grilled fish preparation can create an extraordinary taste thanks to the addition of squeezed and sliced lemon zest. The interesting combination of flavors from the addition of oranges and other combinations of ingredients, can further revive the freshness of the taste of the fish itself when eaten.
Marinating fish before grilling, especially with acid, can help reduce cancer risk by inhibiting the formation of heterocyclic compounds (HCAs) by up to 92 percent.
If you want, you don't need to add a lot of salt anymore because the taste of the fish is quite strong thanks to the help of a squeeze and a slice of orange peel. Curious how to make it? Just take a look at the recipe below.
Materials needed:
2 medium sized pomfret
2 tsp olive oil (olive oil)
3 tsp lemon juice
4-5 tablespoons of squeezed orange juice
2 tbsp sliced orange peel
tsp garlic, finely chopped
2 tsp fresh parsley, finely chopped
6-10 basil leaves, can be adjusted to taste
1 onion, sliced crosswise into rings. Set aside 5-8 pieces.
1 tsp pepper
tsp salt
How to make:
Place salt, pepper, orange zest, garlic, and parsley in a bowl, mix well.
Spread all the spices over the fish that has been placed on a large plate earlier until evenly distributed.
Save a little base seasoning for the serving process.
Add sliced onions and basil leaves on top of the fish, then let it rest and store the fish in the refrigerator for about 2 hours.
Just before grilling the fish, heat a little olive oil in a skillet if you are using a frying pan. Or re-grease the fish with a little olive oil if you use a different grill.
Bake the fish for about 2 minutes on each side, still applying the remaining base seasonings.
Serve the grilled fish on a plate with the addition of parsley leaves, tomatoes, and a little leftover basic spices to enhance the appearance. Grilled fish is ready to eat while warm.
2. Grilled salmon with white sauce
Want to serve grilled fish that is different from the usual? You don't always have to burn it dry, really. Try adding white sauce (white sauce) from a mixture of low-fat milk and spices as an appetizing taste enhancer.
In fact, the process of salting meat before it is finally cooked can help reduce the risk of cancer. As previously explained, salting will prevent the formation of cancer-causing (carcinogenic) compounds called HCAs.
Materials needed:
3-5 pieces of salmon fillet
2 tbsp olive oil (olive oil)
2 cups low-fat milk
2 tbsp wheat flour
1 tbsp margarine
1 tsp salt
1 tsp pepper
2 lemons, just take the water
How to make white sauce:
Heat a skillet over low heat, then melt the butter and add the flour. Cook until well mixed.
Remove the pan from the heat, then add the low-fat milk little by little while continuing to stir.
Reheat the skillet, stirring constantly and cook until the sauce boils.
Add a little salt and pepper.
Set aside while waiting for the fish to cook.
How to make:
Clean the salmon fillet, then coat it with lemon juice until evenly distributed.
Let stand until all the lime juice seeps into the fish meat perfectly (marinated), and let stand for 30-45 minutes.
Heat a little olive oil on the grill, or lightly coat the fish with olive oil before grilling it over the charcoal.
Grill the fish over medium heat, until both sides are cooked.
Once cooked, place on a serving plate and pour the finished white sauce over the fish.
Add parsley or other leafy greens as a sweetener.
Grilled fish is ready to be served while warm.